Blue Ribbon Red Potato Salad Food

STATE FAIR POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature.
• Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend. Pour over potatoes. Add eggs, onion, celery, and pickles and toss gently to blend. Season to taste with salt. (Can be made 8 hours ahead. Chill. Bring to room temperature before serving.)

BLUE-RIBBON POTATO SALAD

Steps:

• Cook the potatoes:.
• In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover. Bring to a boil over high heat and cook potatoes until easily pierced with a fork, 10 to 15 minutes. Drain potatoes and place them in a large bowl.
• Assemble the salad:.
• In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and pepper. Pour olive-oil mixture over warm potatoes. Stir in celery, sweet and green onions, and pickle relish. Fold in eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight.

RED, WHITE, AND BLUE POTATO SALAD

Steps:

• To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
• Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
• Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
• When ready to serve, carefully fold in the parsley and scallions. Serve.
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BLUE RIBBON RED POTATO SALAD

Steps:

• 1. In a large pot boil red potatoes until tender. Drain the potatoes and transfer them to a cooling rack to cool. Once they are room temperature cut potatoes into cubes and place them in a large bowl. If desired you can remove the skins at this point but I leave them on.
• 2. Combine remaining ingredients in a small mixing bowl. Slowly add the moist mixture to potatoes while tossing them with a spatula. Toss until potatoes are covered.
• 3. Cover mixing bowl and place in the fridge. I recommend to allow the salad to sit for 24 hours so the potatoes are fully infused with the moist mixture. Remove from the fridge and enjoy

RED, WHITE AND BLUE POTATO SALAD

Steps:

• Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.

POTATO SALAD EXTRAORDINAIRE

Steps:

• 1. Place potatoes in a large pot, cover with water and add salt until the water tastes salty (but not too salty). Bring to a boil and cook until just tender. Don't over cook because you don't want the potatoes falling apart. I don't peel my potatoes first. I boil them with the skins on and rub the peel off after they have cooled for a bit.
• 2. When the potatoes are cooled enough to handle, cut them in chunks. Chop the boiled eggs and add to the potatoes. Add the onions, celery and green pepper.
• 3. For the dressing, mix the brown sugar, sweet pickle relish, mayonnaise and mustard. Pour over the potato mixtures. Salt and pepper to taste. Refrigerate.

ROBIN'S EASY POTATO SALAD

Steps:

• 1. Cut potatoes into similar sized cubes.
• 2. Boil cut up potatoes until done.
• 3. Drain and cool.
• 4. Add mayonnaise, mustard, garlic powder, onion powder, sliced salad olives with pimentos, salt, and pepper.
• 5. Mix gently making sure not to crush potatoes.
• 6. Slice 3 hard boiled eggs and add to potatoes. Toss lightly.
• 7. Slice the other 2 eggs.
• 8. Put the sliced eggs on top of the potato salad.

SOUTHERN STYLE POTATO SALAD

Steps:

• 1. Boil your potatoes until just done and able to be poked through easily with a fork.
• 2. Drain, set aside to cool.
• 3. Once cooled enough to handle, cube the potatoes and put them in a large bowl.
• 4. Hard boil your eggs; set aside to cool completely.
• 5. While the eggs are boiling, fry up your bacon and set it aside to cool. De-grease on some paper towels.
• 6. In the bowl with potatoes, combine the mayonnaise, mustard, salt, sugar, black pepper, and apple cider vinegar.
• 7. Being careful as not to stir the salad too much.
• 8. Add crumbled bacon.
• 9. Roughly chop your hard boiled eggs and add them to bowl.
• 10. Add chopped celery.
• 11. Sriracha should be the LAST thing added. Once all ingredients are in the bowl, give the salad a few good folds to combine and coat potatoes.
• 12. Finish off with some paprika.
• 13. Cover. Put into the fridge. Chill or let sit overnight. (Overnight is always better. The flavors can combine better that way.) Serve chilled or at room temperature.

SWEET RED POTATO SALAD

Steps:

• 1. Bring water to a boil in a large pan.
• 2. Cut potatoes into 1-inch chunks.
• 3. Add to water and boil 6-8 minutes, or just until tender. Drain completely.
• 4. Meanwhile, whisk together vinegar, mustard, salt, and pepper.
• 5. Pour mixture over warm potatoes and toss to coat. Cool completely.
• 6. Finely chop the celery ribs and red onion.
• 7. Combine celery and onion with mayonnaise, milk, and parsley.
• 8. Gently add to the cooled potato combination.
• 9. Chill at least 1 hr. Serve.

RED HOT & BLUE POTATO SALAD - THE ORIGINAL

Steps:

• Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
• In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
• Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
• NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
• ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.